[Revised Version] 100% Okara Poundcake Recipe

Name: [Revised Version] 100% Okara Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Fresh okara; 40 grams Grated Nagaimo Yam; 50 grams Raisins; 100 grams Asian sweet potato (satsuma-imo); 1 half 1 pinch Salt; 1 [Toppings]; 1 tbsp Walnuts; 1/2 tbsp Sliced almonds; 2 tbsp Raisins; 1 tbsp Cranberries; 1/2 tbsp Kabocha seeds; 1/2 tbsp *Honey

Servings: persons

150 grams Fresh okara
40 grams Grated Nagaimo Yam
50 grams Raisins
100 grams Asian sweet potato (satsuma-imo)
1 half 1 pinch Salt
1 [Toppings]
1 tbsp Walnuts
1/2 tbsp Sliced almonds
2 tbsp Raisins
1 tbsp Cranberries
1/2 tbsp Kabocha seeds
1/2 tbsp *Honey

1
Chop the sweet potato into small chunks.
2
Cover with plastic wrap and microwave for 5 minutes.
3
Add cooked sweet potato and all the ingredients into a food processor.
4
Blend evenly.
5
Pack the dough from Step 2 into the mold.
6
Bake in 180C (356F) oven for 30 minutes, then 200C (392F) for 10 minutes.
7
I scored the top here.
8
This is how it looks freshly out of the oven.
9
While the cake is baking, pan roast all the other ingredients in a pan.
10
Turn the heat off and mix in the honey.
11
Sprinkle the ingredients from Step 5 on the cake to finish.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 grams Fresh okara, 40 grams Grated Nagaimo Yam, 50 grams Raisins, 100 grams Asian sweet potato (satsuma-imo), and more.

Yes, [Revised Version] 100% Okara Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

[Revised Version] 100% Okara Poundcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions